Double garlic hit! Shrimp/prawns marinated in garlic drizzled with garlic infused brown butter, served on a cloud of cauliflower puree. Elegant, fast and EASY!
This is my copycat of a dish I had at a posh Sydney restaurant. Do you ever go to restaurants, order expensive dishes, pay a fortune and think “heck, I could make this myself!”?
That’s exactly what I did in this case. It’s such a simple, beautiful flavour combination which was super easy to replicate at home.
Ahem. OK. To be entirely truthful, I may have rather extensively grilled the poor waiter to get as much detail as I could…and he actually had to go into the kitchen to get all the answers! 🙂
The extra garlic flavour is what caught my attention. Turns out the prawns (shrimp) were drizzled with melted roasted garlic butter. The special finishing touch.
Easy enough to copy. BUT roasting garlic takes around 50 minutes in the oven which, in my books, is not worth doing when you only need a teeny bit for the butter. So I decided to make mine with a garlic infused brown butter instead which takes around 7 minutes. The flavour is remarkably similar!
For a dish like this which is so simple but elegant, the key is using GOOD SHRIMP / PRAWNS! Prawns are a treat in my books. Raw whole fresh prawns in Sydney are around $20 – $25 per kg ($10 – $12.50 per lb).
When I splurge on prawns, my biggest fear is overcooking them. Have you ever had overcooked prawns? They’re bouncy, kind of like rubber. Horrid.
It’s a crime to overcook prawns in my books.
And it is way easier to tell if a prawn is perfectly cooked than it is to know if a steak is perfectly medium rare. See? Simple as this:
I really recommend purchasing either whole prawns and peeling them yourself or buying peeled fresh prawns. Frozen prawns just aren’t the same!
The crowning glory of this is the brown butter. You do not need very much! I know it sounds utterly indulgent, but actually it is not that bad! You do need 3 tablespoons to make the brown butter, but you only end up using 2 tablespoons because the rest gets discarded.
So don’t feel so guilty.
You deserve a treat. Or find a reason to indulge / celebrate a romantic evening. This is perfect for that!
– Nagi x
- 10 oz / 300 g peeled prawns (12 to 14 large prawns) (about 500g whole unpeeled prawns)
- 2 cloves garlic , crushed
- 2 tbsp olive oil
- Salt and pepper
- 3 tbsp white wine
- 3 tbsp salted butter
- 2 garlic cloves , smashed (Note 1)
- 1/2 medium cauliflower , broken into florets
- 1 to 3 tbsp butter (or to taste)
- 1/3 to 2/3 cup milk
- Salt and pepper
- Parsley , finely chopped
Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.
Place the butter and garlic in a small silver saucepan or small silver fry pan over medium heat. After a few minutes, the butter will start to foam. Then it will begin to turn brown, begin to smell nutty and little brown flecks will appear.
When the garlic is a golden brown colour, transfer to a small bowl (I pick them out with chopsticks).
When the butter turns a golden brown colour, remove from the stove. Carefully pour the butter into the bowl with the garlic, leaving the brown specks in the saucepan (they are a bit bitter). You should have about 2 tbsp of browned butter.
Heat a skillet over high heat (no oil). Add the prawns and cook for 50 seconds or until the underside has just a hint of golden brown. Turn and cook the other side for 30 seconds, then add the wine and cook for another 30 seconds or until the wine has evaporated.
Spread about 1 cup of Cauliflower Puree onto a plate. Top with half the prawns, drizzle with browned butter and sprinkle with parsley.
1. I used smashed garlic cloves in this rather than crushed/minced garlic because it burns and turns bitter. Use the palm of your hand to hit the side of a knife to smash the garlic so it sort of "bursts" open into 2 or 3 largish pieces. The skin will slip right off. (This is also how I peel garlic cloves!)
2. The nutrition reflects that even though the Browned Butter calls for 3 tbsp of butter, 1 tbsp is discarded. Nutrition for shrimp/prawns only on the left and nutrition with cauliflower puree on the right.